Directions:
- Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender.
- When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15-in. x 10-in. x 1-in. baking pan; set aside.
- In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture.
- Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.09 Kcal (633 kJ) | ||
| Calories from fat | 47.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 8% | |
|---|---|---|---|
| Cholesterol | 37.5mg | 13% | |
| Sodium | 194.84mg | 8% | |
| Potassium | 827.51mg | 18% | |
| Total Carbs | 25.57g | 9% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 3.87g | 8% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 3.8mg | 21% | |
| Calcium | 167.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 61.64 Kcal (258 kJ) | ||
| Calories from fat | 19.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 8% | |
|---|---|---|---|
| Cholesterol | 15.3mg | 13% | |
| Sodium | 79.48mg | 8% | |
| Potassium | 337.58mg | 18% | |
| Total Carbs | 10.43g | 9% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 2.69g | 26% | |
| Protein | 1.58g | 8% | |
| Vitamin C | 10.6mg | 43% | |
| Iron | 1.6mg | 21% | |
| Calcium | 68.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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